中国成年人辣食摄入与唇、口腔及咽部恶性肿瘤发病风险的前瞻性队列研究  

Spicy food consumption and risk of lip, oral cavity and pharynx cancers: a prospective cohort study of Chinese adults

作　　者：温俏睿 刘琪 吕筠[1] 郭彧 裴培[3] 杨玲[4] 杜怀东[4] 陈怡平[4] 陈君石 余灿清[1] 陈铮鸣[4] 李立明[1] 中国慢性病前瞻性研究项目协作组 Wen Qiaorui;Liu Qi;Lyu Jun;Guo Yu;Pei Pei;Yang Ling;Du Huaidong;Chen Yiping;Chen Junshi;Yu Canqing;Chen Zhengming;Li Liming(Department of Epidemiology and Biostatistics,School of Public Health,Peking University/Peking University Center for Public Health and Epidemic Preparedness and Response/Key Laboratory of Molecular Cardiovascular Sciences(Peking University),Ministry of Education,Beijing 100191,China;Fuwai Hospital Chinese Academy of Medical Sciences,National Center for Cardiovascular Diseases,Beijing 100037,China;Chinese Academy of Medical Sciences,Beijing 100730,China;Nuffield Department of Population Health,Center for Clinical and Epidemiological Studies/Population Health Research Unit,Medical Research Council,University of Oxford,Oxford OX37LF,UK;China National Center for Food Safety Risk Assessment,Beijing 100022,China)

机构地区：[1]北京大学公共卫生学院流行病与卫生统计学系/北京大学公众健康与重大疫情防控战略研究中心/北京大学分子心血管学教育部重点实验室,北京100191 [2]中国医学科学院阜外医院,国家心血管病中心,北京100037 [3]中国医学科学院,北京100730 [4]英国牛津大学医学研究委员会人口健康研究组/临床与流行病学研究中心纳菲尔德人群健康系,OX37LF [5]国家食品安全风险评估中心,北京100022 [6]不详

出　　处：《中华流行病学杂志》2022年第2期169-174,共6页Chinese Journal of Epidemiology

基　　金：国家自然科学基金(81530088,81941018,91846303,91843302);国家重点研发计划(2016YFC0900500,2016YFC0900501,2016YFC0900504);中国香港Kadoorie Charitable基金。

摘　　要：目的探索我国成年人辣食摄入与唇、口腔及咽部恶性肿瘤(LOCPs)发病风险的关联。方法主要利用中国慢性病前瞻性研究项目的基线调查及随访数据,采用Cox比例风险回归模型估计辣食摄入频率、辣度及开始每周摄入辣食的年龄与LOCPs发病风险之间的关联。结果本研究共纳入510145名研究对象,其中每天摄入辣食者占30.1%。在平均随访10.8(2.0)年期间,共确诊767例LOCPs,发病率为0.15%。在调整多种潜在混杂因素后,LOCPs的发病风险随着辣食摄入频率的增加而降低(趋势P=0.003),与从不或偶尔摄入辣食的人群相比,每天摄入辣食者风险比(HR)值(95%CI)为0.69(0.54~0.88)。偏好中等辣度的人群LOCPs风险最低,相比于从不或偶尔摄入辣食的人群降低了33%[0.67(95%CI:0.52~0.87)]。开始每周摄入辣食的年龄越晚,辣食摄入行为对LOCPs发病风险的保护作用越强(趋势P=0.004),18岁及以后开始摄入辣食者LOCPs发病的HR值(95%CI)为0.70(0.54~0.92)。结论辣食摄入可能与LOCPs发病风险降低有关,且独立于健康生活方式,提倡摄入中等辣度的辣食伴以更健康的生活方式可能有助于LOCPs的预防。Objective To explore the association of spicy food consumption and risk of lip,oral cavity,and pharynx cancers(LOCPs)in Chinese adults.Methods Based on the baseline survey and long-term follow-up of the China Kadoorie Biobank(CKB)study,Cox proportional hazard regression models were used to estimate hazard ratios(HR)and 95%confidence intervals(95%CI)for associations between spicy food consumption and LOCPs incidence.Results Of the 510145 participants included at baseline,30.1%reported daily spicy food consumption.During a mean follow-up of 10.8(2.0)years,we documented 767 LOCPs cases.Multivariate adjusted analyses showed that the risk of LOCPs incidence decreased with the frequency of spicy food intake(trend P=0.003),with HR of 0.69(95%CI:0.54-0.88)for daily spicy food consumers,compared with never or occasional consumers.Participants who preferred moderate pungency degrees had the lowest risk of LOCPs,with a 33%[0.67(95%CI:0.52-0.87)]reduced risk compared to those who consumed spicy food less than once per week.The later the starting age,the lower the risk(trend P=0.004).Those who started eating spicy food after 18 years old had the lowest risk of LOCPs incidence,with adjusted HR(95%CI)of 0.70(0.54-0.92).Conclusions Spicy food intake might be associated with a decreased risk of LOCPs incidence.Such association was independent of healthy lifestyles.Advocating moderate-pungency spicy food consumption and healthy lifestyles might help prevent LOCPs.

关 键 词：辣食 唇、口腔及咽部恶性肿瘤 前瞻性队列研究 

分 类 号：R739.91[医药卫生—肿瘤]